Saturday, September 13, 2008

Honey Yogurt Rum Cake

Honey Yogurt Rum Slice

The ingredient obsession of the moment is yogurt. I am fascinated by how such an uncommon ingredient (common since old French days, unknown to the rest of us), added in the slightest dosage, can alter the taste and texture of the final product so subtly, bringing moisture and tang to complete the composition.

So I tried my hand at making a basic yogurt cake this weekend, with a little help and a lot of useful tips from Chocolate & Zucchini.

Pretty As A Sunflower

Adapted from Chocolate & Zucchini
2 eggs
250ml (1 cup) honey yogurt
100g (1/2 cup) sugar
80ml (1/3 cup) vegetable oil
2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
2 tablespoon rum

Cooling Down...A Long Wait
  1. Preheat the oven to 180° C (350° F).
  2. Grease and line a round 25-cm (10-inch) cake pan with parchment paper.
  3. Combine the yogurt, eggs, sugar, vanilla, oil, and rum.
  4. Sift the flour and baking powder.
  5. Add the flour mixture into the yogurt mixture, and gently mix together.
  6. Pour the batter into the cake pan.
  7. Bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  8. Rest for ten minutes, and transfer onto a rack to cool.

Rise to Glory!!

The cake looked slightly burnt when I took it out of the oven so I thought it was doomed. Turns out it was the honey working its caramelizing magic. The sweet, thin crust encased a very moist and fragrant crumb, and the combination of honey and rum? Mm-mm-mm! :)

I can't wait to try more yogurt baking next week, I've discovered a new ingredient can't wait to work its magic in everything now. The possibilities are endless! Stay tuned, folks!

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